Vickys Gaelic Lamb, GF DF EF SF NF
Vickys Gaelic Lamb, GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys gaelic lamb, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Gaelic Lamb, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Gaelic Lamb, GF DF EF SF NF is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook vickys gaelic lamb, gf df ef sf nf using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Gaelic Lamb, GF DF EF SF NF:
  1. Prepare 350 grams lamb fillet, cut into 8 even slices or escalopes
  2. Take 1 tbsp freshly ground black pepper
  3. Get 2 tbsp sunflower spread / butter
  4. Take 2 tbsp Scottish whisky
  5. Make ready 1 tsp dijon mustard
  6. Take 4 tbsp soured coconut cream / créme fraîché
  7. Prepare to taste salt
  8. Take 500 g diced turnip
  9. Prepare 500 g white potatos, quartered
  10. Prepare Sunflower spread / butter
  11. Prepare Dash light cocout milk
  12. Get Salt & pepper
Instructions to make Vickys Gaelic Lamb, GF DF EF SF NF:
  1. Boil the turnip and potatoes in 2 seperate pans - the turnips need around 25 minutes. The potatoes need 15 - 20 minutes
  2. Lay the lamb out on a chopping board and flatten with a rolling pin or meat mallet
  3. Sprinkle the ground peppercorns over each
  4. Drain the turnips, add a small knob of butter, some salt, black pepper and a dash of ground nutmeg to taste. Mash well and keep warm
  5. Drain the potatoes, add a good knob of butter, salt and pepper. Mash and add enough milk so the mash is smooth. Keep warm
  6. Melt the spread in a frying pan and cook the lamb for 3 minutes on each side or until done to your liking. Set aside and keep warm
  7. Add the whisky to the frying pan and ignite to burn off the alcohol, shaking the pan until the flames subside
  8. Stir in the mustard & coconut cream / créme fraîché and season to taste with salt
  9. Boil for a minute then spoon over the lamb, served on a bed of mashed potato and mashed turnip

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